It’s Cinco de Mayo and there is no better way to celebrate than with Patron! In Episode 12 of Dean’s Texas Cuisine, Dean is joined by guest mixologist Eddie “Lucky” Campbell of Parliament as he concocts the ultimate celebratory cocktail with Patron Roca Silver. Dean is pairing this with a delicious and light Crab Tostada, perfect for any fiesta no matter what day it is!
Come join us at Fearing’s outside on the Live Oak Bar Patio for a great Cinco de Mayo celebration with live tunes by Jose G, $5 margaritas and the official debut of “El Playero” – where you can experience the drink first and have a chance to meet mixologist, Lucky Campbell. This event is open to the public and does not require reservations, for more details call Fearing’s at 214.922.4848.
For Reservations: 214.922.4848
4 Corn Tortillas, Shallow Fried
½ Head of Iceberg Cabbage, Julienned
½ Cup of Carrots, Julienned
½ Cup of Jicama, Julienned
2 Radishes, Thinly Sliced
¼ Cup of Extra Virgin Olive Oil
2 Tablespoons of Cotija Cheese
1 Lime, Juiced
2 Tablespoons of Pepitas
4 Cilantro Sprigs
Crab Meat Mixture Ingredients
2 Cups of Lump Crab Meat
½ Cup of Mayonnaise
1 Lime, Juiced
1 Jalapeno, Diced
Salt and Pepper, To Taste
Combine all of the Crab Meat Mixture ingredients together in a medium size bowl and set aside to let the flavors combine. Meanwhile place your fried Corn Tortillas on a plate and top with the Cabbage, Carrots, Jicama and Radish. Drizzle over your Extra Virgin Olive Oil and Lime Juice then sprinkle both the Cotija Cheese and Pepitas on top. Last but not least add a dollop of the combined Crab Meat Mixture. Finish with a sprig of Cilantro and enjoy!
To make a simplified version of the El Playero at home muddle Fresh Ginger & Cilantro in a shaker tin then add:
2 oz of Shishito Pepper infused Patron Roca Silver
1 oz of Fresh Lime Juice
1 oz of Orgeat Syrup (can be purchased at any good liquor store)
Shake & strain into an ice filled old fashioned glass or a stemmed cocktail glass and garnish with Cilantro.
Easy Infusion Recipe
Cut off the stems of 10 Shishito Peppers and slice them down the middle lengthwise then place the sliced Peppers into a full bottle of Patron Roca Silver tequila. Let the mixture soak for two days then remove the Peppers from tequila and enjoy!